Summer berries with bay leaf custard

Time 30 minutes
Yields Serves 4 to 6 (makes 1 2/3 cups)
Summer berries with bay leaf custard

In a medium bowl, whisk the egg yolks and the sugar until pale and thick.


In a medium saucepan, combine the egg yolk mixture, milk, cream and bay leaves. Heat gently over medium-low heat, stirring constantly, until the custard thickens enough to leave a velvety coating on the back of a wooden spoon, about 5 minutes (or to 175 degrees). Do not let the mixture boil or it will curdle.


Remove the custard from the heat, and continue stirring for 2 more minutes. Leave the bay leaves in the custard while it cools, then remove them.


Place the berries in dishes, pour the custard over, garnish with bay leaves, if desired, and serve.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.